Ingredients (for 4):
- Fake shark's fin - 2 pieces
- Oil - 3 tbsp + 1 tsp
- Crab meat - 100 g
- Shiitake mushroom - 6
- Conpoy - 30 g
- Chinese yellow wine - 1 tsp
- Ginger - 1 slice
- Woodear - 45 g
- Bamboo shoot - 1
- Beansprouts - 1 cup
- Salt - dashes
- Carrot - 1/2
- Spring onion - 4 sprigs
- Garlic - 1 clove
- White pepper powder - 1/8 tsp
- Soy sauce - 2 tsp
- Salt - 1/4 tsp
- Sesame oil - 1 tsp
Procedures:
1. Soak the conpoy fully in hot water until softened, then add the slice of ginger and Chinese yellow wine. Steam for 40 minutes.
2. Remove the conpoy and break into shreds. Retain the sauce.
3. Soak the shiitake mushroom until softened, then remove and cut in halves and then cut into thin shreds.
4. Soak the woodear and then cut into thin strips.
5. Blanch the bamboo shoot in boiling water.
6. Cut the bamboo shoot into strips. Cut the carrot into thin strips.
7. Cut the spring onion into strips.
8. Soak the fake shark's fin for 30 minutes, then blanch in boiling water for 4 minutes. Remove and drip dry.
9. Use a dry wok to toast the bamboo shoot until dry.
10. Use a dry wok to toast the woodear until dry.
11. Heat the wok with a teaspoon of oil, then add in the beansprouts. Season with a bit of salt and then remove.
12. Heat the wok to medium-high level, and pour in a tablespoon of oil. Then add the garlic in.
13. Add the fake shark's fin and cook thoroughly, then pour in the sauce from the conpoy. Cook until the sauce is fully absorbed.
14. Add the conpoy shreds, and use chopsticks to mix well. Pour a tablespoon of oil around.
15. Add woodear, carrot, shiitake mushroom and bamboo shoot, mix well. Pour a tablespoon of oil.
16. Season with white pepper powder, soy sauce, salt and sesame oil, then add beansprouts, spring onion. Mix well. Then add the crab meat and mix well. Then serve.
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